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Ina Garten’s Ginger Cookies

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5 from 2 reviews

We adapted Ina Garten’s ginger cookies recipe and it’s a ginger molasses cookie lover’s dream come true! Lots of candied ginger.

Ingredients

Scale
  • 2 1/4 cups flour, spooned in
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 1/2 tsp. cloves
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 tsp. kosher salt (or a pinch or regular salt)
  • 1 cup dark brown sugar lightly packed
  • 1/4 cup oil (or melted butter)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 large egg, at room temperature
  • 1/3 cup chopped crystallized ginger
  • Granulated sugar for rolling the cookies

Instructions

  1. Preheat the oven to 350 F.
  2. In a large bowl, whisk flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
  3. In another bowl beat the brown sugar, oil, and molasses on medium speed for 5 minutes.
  4. Beat in the egg on low and beat for a minute or two.
  5. Add the dry ingredients in two batches and mix until well combined.
  6. Stir in the crystalized ginger.
  7. Roll dough into walnut-sized balls, flatten lightly, and dip top and bottom in granulated sugar.
  8. Bake on a parchment-lined cookie sheet for 12-13 minutes.

Notes

Slightly adapted from Ina Garten (Barefoot Contessa)

Find it online: https://www.crosbys.com/ultimate-molasses-cookies/